“Dost thou think because thou art virtuous, there shall be no more cakes and ale?” Whether referencing Shakespeare’s Twelfth Night or Somerset Maugham’s 1930s classic novel, cakes and ales have long been symbols of the good things in life. And, with either wine or whiskey, beer or craft cocktails, nothing says la dolce vita better than capping off an evening with a spirit and a slice.

Dare To PairBalancing the intensity, acidity, and sweetness of flavors are the keys to creating the perfect pairing between wines and desserts. Big wines call for intense desserts to stand up to their powerful tannins.

Spirited Alchemy“When pairing alcohol and desserts, it’s all about balance,” says M Dining’s executive chef Tippi Tambunting. “This Tokaji is not overly sweet but is very buttery, so it complements the caramel of the bread pudding perfectly.”

Sugar SocialOne approach to pairing cocktails and desserts is not to use the same ingredients in both components instead let each element of the dessert play against the flavors found in the cocktails.

Butter & ScotchNot your grandmother’s cookies and milk bedtime treat, The Curator’s Isaac of the Bay by Jericson Co is made with bourbon, lemon juice, sarsaparilla, bitters, and coffee. The addition of coffee balances the sweetness of the cookies while the sarsaparilla accentuates the bitters and bounces off both the sweet and sour flavors.